Nutritional Facts

Directions

In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13-in. x 9-in. pan.

In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars.Yield: 4 dozen.

Freezes well.

Originally published as Peanut Butter Bars in Weeknight Cooking Made Easy
Annual 2005, p321

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"This is a great recipe...I make it all the time..DO NOT bring the syrup and sugar to a boil or cook 2-3 min...They will be so hard they will break your teeth. Heat just until the sugar is dissolved, then add the peanut butter then the special K. It should still be warm when you press in the pan so place the chips on top and they should melt on their own, then you can spread them..."

"This is a special treat in our house. We do cut the peanut butter to 1 c. And we remove the saucepan from the burner as soon as the sugar and corn syrup start to bubble. If it's cooked to long, it will make the bars very hard. Enjoy!!"

"This is a special treat in our house. We do cut the peanut butter to 1 c. And we remove the saucepan from the burner as soon as the sugar and corn syrup start to bubble. If it's cooked to long, it will make the bars very hard."

"I have made a version of this recipe for years. My recipe calls for only 1 cup creamy peanut butter and 1 cup semisweet chocolate chip. I use Rice Krispies instead of Special K cereal. I have never refrigerated my bars as they set up fast enough. I think the previous reviewer may have over cooked the corn syrup peanut-butter , and that is why they were "hard as a rock." I cook mine until the mixture just begins to bubbles This bars do not last long in my house!"